Tuesday, August 11, 2015
It's international scone week (ISW) and I'm linking up with the talented Tandy Sinclair from Lavender and Lime who is hosting this grand event. This is my first time participating and I’m very excited to be involved. Can you imagine a whole week of celebrating scones. What a world we live in.
Scones have a unique texture kind of between a biscuit and a muffin. They can be sweet or savory. Everyone seems to have a favorite. Regardless of the type they are perfect for breakfast and afternoon tea.
For ISW I am sharing these Fig-Maple Oatmeal scones. For this recipe I used fresh figs which were delicious. Though I believe dried figs would have been a better choice for a more pronounced flavor. This scone is flaky with a nice crumb and the maple glaze added a light sweetness. I would definitely make these again.
This recipe has been slightly adapted from the Food Network by Ina Garten.
2 ¼ cups all-purpose flour plus a sprinkling more to roll out scones
½ cup whole wheat flour
½ cup quick cooking oats
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon Kosher salt
2 sticks cold butter (cut into pieces)
¼ cup buttermilk
¼ cup maple syrup grade B
1/4 pound of fresh figs (cut into fourths)
1 egg (beaten) plus 1 for egg wash before going into oven
For the maple glaze:
¾ cup powdered sugar
¼ cup maple syrup B grade
Combine flours, oats, baking powder, sugar and salt in food processor. Add butter and pulse until the butter is in pea-sized pieces. Places mixture into a large bowl and add buttermilk, maple syrup and the egg and mix until just combined. Gently add in figs.
Turnout dough onto a lightly floured surface, shape into a square of sorts and roll out with floured rolling pin until approx 3/4 inch thick. Cut into fourths, then once more at a diagonal to form eight triangles.
Transfer to prepared baking sheet and bake 20 to 25 minutes until lightly golden brown. Remove from oven and let cool at least 15 minutes. Then combine sifted confectioner's sugar and maple syrup to form a glaze using a glass measuring cup. **easier to pour that way** Pour glaze in a zig zag like pattern on top of the scones. Enjoy!
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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